Ginger Sauce for Goose

I like bread sauce, John doesn't. And it doesn't really go with goose anyway (although it's divine with sprouts). One year I found a German idea, which was like bread sauce except made with gingernut biscuits instead of bread. And that's proved quite popular. Except this year I messed it up, and every rescue attempt took it further and further away from the original. It ended up quite interesting, though, worth making a note of to repeat as a thing in its own right, or at least using as a starting point for something better.

  • Most of a big tub of half fat creme fraiche
  • A finely chopped shallot
  • About half a pint of Chardonnay
  • About half a pack of gingernuts
  • Some powdered ginger, allspice, pepper and salt

Heat the cream, mix in the wine and shallots and cook slowly for an hour or so until the shallots don't taste raw and crunchy any more. Crumble in the biscuits. Taste and add the spices to suit. Keep warm until ready to serve the goose – any chunks of biscuit will dissolve if whisked, or you could leave the lumps in if you like.

Next time – cook the shallots better first! maybe in a bit of butter. A drier wine wouldn't hurt, it was a bit oversweet. Or just chicken stock.

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